* Exported from MasterCook *
Bread, Citrus-Topped Double Blueberry Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Breads/Muffins/Rolls Fruits
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Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk -- or milk
6 tablespoons butter -- melted
1 cup fresh blueberries -- or frozen
1/2 cup blueberry preserves
1 teaspoon finely shredded orange peel
1 teaspoon frinely shredded lemon peel
2 tablespoons sugar
2 tablespoons butter -- melted
1. Preheat oven to 375F. Line twelve 2 1/2" muffin cups with paper
liners. Set aside.
2. Stir together flour the 3/4C sugar, baking powder, and salt in a
med mixing bowl. Make a well in the center of flour mixture; set aside.
3. Whisk together eggs, buttermilk, and 6T melted butter; add all
at once to the dry mixture. Stir just util moistened (batter should
be lumpy). Fold in blueberries. Remove 1C of batter.
4. Spoon remaining batter into prepared muffin cups, filling about
half full. Spoon 2ts of blueberry preserves into the center of each
muffin. Top with remaining batter to cover the prserves, filling
muffin cups about 2/3 full. Bake 20 min or until golden.
5. Meanwhile, stir together orange peel, lemon peel and the 2T
sugar. Remove muffins from oven; brush with 2T melted
butter. Sprinkle citrus-sugar mixture on top. Cool in muffin cups
on wire rack 15 min. Serve warm.
Makes 12 servings.
Description:
"A sprinkle of lemon-orange sugar lends both bright flavor and a
little crunch to the muffin tops. For even more crunch, try coarse
raw (turbinado) sugar."
Source:
"BH&G, Mar 2013"
Start to Finish Time:
"0:20"
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Per Serving (excluding unknown items): 258 Calories; 9g Fat (30.4%
calories from fat); 4g Protein; 42g Carbohydrate; 1g Dietary Fiber;
57mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates.